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Artist: Nicki Minaj

01

Songs: Barbie Dreams

Artist: Urban Mystic

02

Song: I Refuse

Artist: Ledisi

03

Song: eHigh

Artist: Mama Sol

04

Song: Ours

Artist: Tamia

05

Song: Stuck With Me

Artist: Amel Larrieux

06

Song: For Real

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Instructions

Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.

Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.

Add the dry ingredients to the wet, mixing in by hand until crumbly.

Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.

Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.

Roll into small balls and space evenly on a parchment lined baking tray.

Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.

Press in a few more chocolate chunks to the top of the cookies as they come out of the oven if you like (optional).

Notes

*You can use vegan chocolate chips instead if you can find them, I can’t get them here which is why I cut a slab of dark chocolate into chunks. Also, this way you get to use nice big chunks of chocolate!

*Depending on the brand of vegan butter you use, you may need 1 or 2 more tablespoons of soy (or other non-dairy) milk. But be patient with each addition of soy milk, stir well and see if you really need more. It is supposed to be a very thick, crumbly cookie dough. But if you try and roll a section into a ball and it just won’t hold together, then you’ll need a little more. Most soft spread-style vegan butters/margarine’s won’t cause any issue, I’m talking specifically about the hard blocks that you get (and occasionally you can find one without animal products), if you use one of these, you’ll likely need a bit more almond milk, but just use as little as possible.

*If you peep into your oven at the 10-minute mark and see that your cookies haven’t spread very much, you can bake for a couple of minutes longer. But even if they are quite puffy on the top, this is fine and goes down as they cool.

Vegan Spring Rolls

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 minutes

Yield:8

Category:Rolls, Appetizer

Cuisine:Vegan, Chinese

Vegan springs rolls. They are ready in only 15 minutes and you can use your favorite veggies. They are extremely easy to make and so delicious!

Ingredients

Extra virgin olive oil

4 cloves of garlic

1 onion

2 carrots

4 leaves of cabbage

1 ounce or 30 grams soy sprouts

2 tablespoons peanut or soy sauce

8 sheets spring roll pastry

Water

Sweet and sour sauce

Instructions

Heat extra virgin olive oil in a wok (1 tablespoon is enough), add the vegetables (the sliced garlic, onion, carrots and cabbage, and soy sprouts) and the peanut sauce. Cook for about 5 minutes over medium-high heat.

You can see how to make the vegan spring rolls in the sixth photo of this post. You only have to place wrapper like diamond, place 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, paint a little water along the edge and close it up.

Heat plenty of extra virgin olive oil in the wok and when it’s very hot, add the spring rolls and cook them for about 1 minute or until both sides are golden brown.

Instructions

In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.

While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.

While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).

Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Notes

*If you don’t like tofu, you can sub 1 cup fresh or frozen edamame – add in with vegetables.*For the rice, you can also substitute a comparable amount of quinoa.*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4)

Calories: 290

Fat: 5.8g

Saturated fat: 1.1g

Sodium: 750mg

Carbohydrates: 49.6g

Fiber: 4.4g

Sugar: 7.8g

Protein: 11.7g

Jonny’s Vegan Mac and Cheese

Author: 5 Star Member – Jonny

Prep Time:15 minutes

Cook Time:25 minutes

Total Time:40 minutes

Yield:4 servings

Category:Pasta

Method:Stove top

Cuisine:Vegan

★★★★★

4.6 from 59 reviews

This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.

Ingredients

8 ounces whole-grain macaroni elbows

1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*

Instructions

Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.

Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.

Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

Vegan Caramel Pancake

Total Time: 10m

Yield:1-2 servings

Print This Recipe 5/5

Ingredients

1 tsp pure vanilla extract

1 1/2 tsp white or apple cider vinegar

pinch stevia, or 1 1/2 tbsp pure maple syrup

1/3 cup Silk Caramel Nutchello, or sub milk of choice – Increase this by 2 tbsp if using stevia instead of maple syrup

If you can’t find Nutchello, add 1/4 tsp natural caramel extract

1 tbsp oil OR additional milk of choice

1/2 cup spelt, white, or Arrowhead Mills gf flour

3 tbsp rolled or quick oats

scant 1/4 tsp salt

1 tsp baking powder

Instructions

Whisk liquid ingredients in a bowl. Let sit at least 10 minutes. In a separate bowl, stir together remaining ingredients. Add all ingredients together to form a batter. If batter is too thin, add a little extra flour until you get a pancake-esque batter. For fluffy results, refrigerate batter 10-15 minutes. Grease a skillet, and place it over medium heat. Once skillet is hot, drop on small ladles of batter. When edges begin to look dry, flip with a spatula. Cook 1 additional minute, then remove. To prevent sticking, it’s a good idea to re-grease the pan after each set of pancakes. Leftovers can be frozen if desired.